Crisp, refreshing, and icy cold, Korean cold cucumber soup is the perfect accompaniment to a meal during a hot summer day. Sometimes also called oi naengchae, this iced cucumber soup is best when made with crispy fresh cucumbers.
- 3 small cucumbers, matchstick julienned*
- 1 teaspoon crushed chili pepper (kochukaru)
- 1/4 cup cider vinegar
- 1 tablespoon sugar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 4 cups water
- For serving: ice cubes
- Optional: 2 teaspoons sesame seeds
- In a large bowl, mix matchstick cucumbers with chili pepper, vinegar, sugar, soy sauce, and sesame oil.
- Let cucumbers sit in seasoning for 10 minutes.
- Add water.
- Chill in fridge.
- Add sesame seeds and ice cubes before serving.
- Ladle into individual portions.
Serves 6 in small bowls.
*If you have a thin-skinned cucumber, you don't have to peel it. If your cucumbers have waxy, thick skins, it's best to peel off most of the skins.
Kirby cucumbers are best, Persians work really well, and English cukes are a good third choice.
|Nutritional Guidelines (per serving)|
|Total Fat||3 g|
|Saturated Fat||0 g|
|Unsaturated Fat||1 g|
|Dietary Fiber||0 g|